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MINISTRY OF HEALTHAND F AMILY WELFARE fssai.gov.in/hi/dam/jcr:99067191-c774-4c81-b9c8-708b9e72b770/Food... · PDF fileskimmed milk powder, ... permitted food grade solvents and/or

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    MINISTRY OF HEALTH AND FAMILY WELFARE(Food Safety and Standards Authority of India)

    Notification

    New Delhi, dated the 1st August, 2011

    F.No. 2-15015/30/2010 Whereas in exercise of the powers conferred by section clause (e) of sub section (2) of section 92read with 16 of Food Safety and Standards Act, 2006 (34 of 2006) the Food Safety and Standards Authority of Indiaproposes to make Food Safety and Standards Regulations in so far they relates to Food Safety and Standards (FoodProducts Standards and Food Additives) Regulations, 2011, and;

    Whereas these draft Regulations were published in consolidated form at pages 1 to 776 in the Gazette of IndiaExtraordinary Part III Sec. 4 dated 20th October 2010 inviting objections and suggestions from all persons likely to beaffected thereby before the expiry of the period of thirty days from the date on which the copies of the Gazette containingthe said notification were made available to the public;

    And whereas the copies of the Gazette were made available to the public on the 21st October 2010;

    And whereas objections and suggestions received from the stakeholders within the specified period on the saiddraft Regulations have been considered and finalized by the Food Safety and Standards Authority of India.

    Now therefore, the Food Safety and Standards Authority of India hereby makes the following Regulations, namely,

    FOOD SAFETY AND STANDARDS (FOOD PRODUCTS STANDARDS AND FOOD ADDITIVES) REGULATIONS, 2011

    CHAPTER 1 GENERAL

    1.1: Title and commencement

    1.1.1:These regulations may be called the Food Safety and Standards (Food Products Standards and Food Additives)Regulations, 2011.

    1.1.2: These regulatiions shall come into force on or after 5th August, 2011, except the regulations 2.1.7.(1)(2)(3)(4),2.1.8 (1)(3), 2.1.11 (1)(2), 2.1.12(1), including table 14 of Appendix A and table 2 of Appendix B which shall come in to forceafter six months from that date.

    Provided that wherever the standards given in these regulations are at variance with any of the provisions of thelicenses already granted, Food Business Operator shall comply with the provisions of these regulations within six monthsfrom the date of commencement of the regulations.

    1.2: DefinitionsIn these regulations unless the context otherwise requires:

    1. BOILED MILK means milk which has been brought to boil.2. De-oiled meal means the residual material left over when oil is extracted by a solvent from any oil-bearing

    material;3. DOUBLE TONED MILK means the product prepared by admixture of cow or buffalo milk or both with fresh

    skimmed milk, or by admixture of cow or buffalo milk or both that has been standardised to fat and solids-not-fatpercentage given in the table below in 2.1.1:1 by adjustment of milk solids. It shall be pasteurised and shall show anegative Phosphatase Test. When fat or dry non-fat milk solids are used, it shall be ensured that the productremains homogeneous and no deposition of solids takes place on standing.

    4. Hydrogenation means the process of addition of hydrogen to an edible vegetable oil using a catalyst toproduce a fat with semi-solid consistency;

    5. Flavoured Milk, by whatever name called, may contain nuts (whole, fragmented or ground) chocolate,coffee or any other edible flavour, edible food colours and cane sugar. Flavoured milk shall be pasteurised, sterilisedor boiled. The type of milk shall be mentioned on the label.

  • 288 THE GAZETTE OF INDIA : EXTRAORDINARY [PART IIISEC. 4]

    6. Full Cream Milk means milk or a combination of buffalo or cow milk or a product prepared by combinationof both that has been standardised to fat and solids-not-fat percentage, given in the table below in 2.1.1:1, byadjustment/addition of milk solids, Full Cream Milk shall be pasteurised. It shall show a negative phosphatase test.It shall be packed in clean, sound and sanitary containers properly sealed so as to prevent contamination.

    7. Irradiation means any physical procedure, involving the intentional exposure of food to ionizing radiations.8. Irradiation facility means any facility which is capable of being utilized for treatment of food by irradiation.9. Irradiated food means articles of food subjected to radiation by :

    (i) Gamma Rays;(ii) X-rays generated from machine sources operated at or below an energy level of 5 million electron

    volts; and(iii) Sub-atomic particles, namely, electrons generated from machine sources operated at or below an

    energy level of 10 million electron volts, to dose levels as specified in Schedule I of the Atomic Energy(Control of Irradiation of Food) Rules 1991.10. MILK is the normal mammary secretion derived from complete milking of healthy milch animal without

    either addition thereto or extraction therefrom unless otherwise provided in these Regulations. It shall be free fromcolostrum. Milk of different classes and of different designations shall conform to the standards laid down in theTable below in 2.1.1:1Total urea content in the milk shall not be more than 700 ppm

    11. MIXED MILK means a combination of milk of cow, buffalo, sheep, goat or any other milch animal and maybe a combination of any of these milk which has been made and conforms to the standards given in the table belowin 2.1.1:1.

    12. MILK PRODUCTS means the products obtained from milk such as cream, malai, curd, skimmed milk curd,chhanna, skimmed-milk chhanna, cheese, processed cheese, ice-cream, milk ices, condensed milk-sweetened andunsweetened, condensed skimmed milk-sweetened and unsweetened, milk powder, skimmed milk powder, partlyskimmed milk powder, khoa, infant milk food, table butter and desi butter.

    Milk products shall not contain any substance not found in milk unless specified in the standards.13. Margarine means an emulsion of edible oils and fats with water;14. Operator of irradiation facility means any person appointed as such by licensee who satisfies the

    qualifications and requirements as for training specified in Schedule II of the Atomic Energy (Control of Irradiationof Food) Rules, 1991

    15. PASTEURISATIONThe terms Pasteurisation, Pasteurised and similar terms shall be taken to refer to the process of

    heating every particle of milk of different classes to at least 630 C and holding at such temperature continuouslyfor at least 30 minutes or heating it to at least 71.50C and holding at such temperature continuously for at least15 seconds or an approved temperature time combination that will serve to give a negative Phosphatase Test.

    All pasteurised milk of different classes shall be cooled immediately to a temperature of 100 C, or less16. RECOMBINED MILK means the homogenised product prepared from milk fat, non-fat-milk solids and

    water. Recombined milk shall be pasteurised and shall show a negative Phosphatase test.17. Refined vegetable oil means any vegetable oil which is obtained by expression or solvent extraction of

    vegetable oil bearing materials, deacidified with alkali and/or by physical refining and/or by miscella refining usingpermitted food grade solvents and/or degumming followed by bleaching with absorbent earth and/or activatedcarbon and deodorized with steam without using any other chemical agents

    18. Refining means a process by which an expressed vegetable oil or a solvent-extracted oil is deacidified(i) With alkali, or(ii) by physical refining, or both, or(iii) By miscella refining using permitted food grade solvent, followed by bleaching with absorbent earth

    and/or activated carbon or both of them and deodorized with steam without using any other chemical agent;(iv) refining if required may include the process of degumming using phosphoric/citric acid.

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    19. SKIMMED MILK means the product prepared from milk from which almost all the milk fat has beenremoved mechanically.

    20. STERILISATION :The term sterilisation when used in association with milk, means heating milk in sealedcontainer continuously to a temperature of either 1150 C for 15 minutes or at least 1300 C for a period of one secondor more in a continuous flow and then packed under aseptic condition in hermatically sealed containers to ensurepreservation at room temperature for a period not less than 15 days from the date of manufacture;

    21. STANDARDISED MILK means cow milk or buffalo milk or sheep milk or goat milk or a combination of anyof these milk that has been standardised to fat and solids-not-fat percentage given in the table below in 2.1.1:1 bythe adjustment of milk solids. Standardised milk shall be pasteurised and shall show a negative Phosphatase Test.

    22. Solvent-extracted oil means any vegetable oil obtained from oil-bearing material by the process ofextraction by a solvent;

    23. Solvent-extracted edible flour means the ground material obtained from specially prepared deoiled meal,that is, the residual material left over when oil is extracted by a solvent from oil cake immediately following the single-pressing of good quality edible oilseeds;

    24. TONED MILK means the product prepared by admixture of cow or buffalo milk or both with fresh skimmedmilk; or by admixture of cow or buffalo milk or both that has been standardised to fat and solids-not-fat percentagegiven in the table below in 2.1.1:1 by adjustment of milk solids. It shall be pasteurised and shall show a negativePhosphatase Test. When fat or dry non-fat-milk solids are used, it shall be ensured that the product remainshomogeneous and no deposition of solids takes place on standing.

    25. Vegetable oils means oils produced from oilcakes or oilseeds or oil-bearing materials of plant origin andcontainin

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